Blueberry Watermelon Salad #SundaySupper

A bit of sweet, a little tart, and a touch of savory, this Blueberry Watermelon Salad is a delightful addition to any summer picnic! Fresh blueberries & watermelon play nicely with lime, feta, and refreshing mint.

Here I go again with the watermelon.

It can’t be helped. Summer calls for going all out and getting the biggest melon you can find, since you know you’re going to eat it until you burst. Or, if you’re like me, you’re going to find a way to use every last bit of it making tasty recipes.

This concoction isn’t boozy like the last one was, but I can promise you that it’s equally delicious and satisfying. Plus, it’s patriotic as all get out, and there can never be enough red, white, and blue foods on the table on the 4th of July, right?

The inspiration for this Blueberry Watermelon Salad came from multiple sources, but mostly from The Hubs putting lime and salt on every slice of watermelon he eats. And convincing me that I’ll never eat it any other way again.

(I don’t always hate when he’s right.)

In spite of the holiday being on Tuesday, we all know celebrations are happening all weekend, so I’ll keep this short and sweet.

If you’re needing a last-minute side dish to take to a picnic or BBQ, I highly recommend this salad! It’s sweet and refreshing, thanks to the melon and mint, a touch savory thanks to the feta and sea salt, and the entirely zested and juiced lime inside takes care of any need for tart. And the blueberries?

Honestly, I just added them in to make the salad more seasonally appropriate, but damn if they don’t work! The texture contrast is lovely – every bite makes your mouth happy. A touch of avocado oil and a twist of black pepper, and you’re in business. The bowl I made was enough for 4 (although Hubs took down most of it himself,) but you can easily make as much as the biggest bowl you have can hold.

Blueberry Watermelon Salad

A bit of sweet, a little tart, and a touch of savory, this Blueberry Watermelon Salad is a delightful addition to any summer picnic! Fresh blueberries & watermelon play nicely with lime, feta, and refreshing mint.

Instructions

Place watermelon chunks and blueberries in a large bowl. Add lime juice and half of zest, oil, and mint and toss until evenly dressed. Season to taste with salt and pepper.

Spread salad evenly in a large serving bowl or plate. Crumble feta over the top. then sprinkle with remaining zest. Drizzle with more oil and black pepper if desired. Serve immediately, refrigerating any leftovers.

by Erica

Recipe Notes

Nutrition Facts

Serving Size

1

Amount Per Serving

As Served

Calories307kcalCalories from fat 169

% Daily Value

Total Fat19g

29%

Saturated Fat7g

35%

Cholesterol32mg

11%

Sodium330mg

14%

Carbohydrate32g

11%

Dietary Fiber4g

16%

Sugars23g

Protein7g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories

2000

Total Fat

Less than

65g

Sat Fat

Less than

25g

Cholesterol

Less than

300mg

Sodium

Less than

2,400mg

Total Carbohydrate

300g

Dietary Fiber

25g

Did you try this recipe? I'd love to hear about it! Leave me a note in the comment section below, or share the photo in the Crumby Kitchen Facebook Group! For more exclusive recipes and fun Instastories, follow me on Instagram - & don't forget to tag your recreations with #CrumbyCreations!

Looking for more side dishes? Or how about more Red, White, and Blue Recipes?

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

I’ve made this salad without blueberries, but those sound like a fabulous addition. I’m sure I didn’t use avocado oil either and this reminded me that I need to replace the can I tossed a few weeks ago. Happy 4th!!!